Doin' Some Cookin'... Honey Teriyaki Chicken

With school back in session and it being our first Thursday night NFL game I didn't want to be in the kitchen cooking dinner this evening and missing out on the game. Football is priority for Little Man and I and we clear everything off our plate (pun intended) until February.

This morning before work I pulled out the slow cooker, threw in a handful of ingredients, and knew the only thing I'd have to do for this Honey Teriyaki Chicken when I got home was shred the chicken and heat up a bag of rice in the microwave then serve it up in some bowls and sit our butts down in front of the TV.

Not what I'd consider Game Day food but we did enjoy this healthier take out version of Little Man's favorite Asian dish, teriyaki chicken.

You will end up with a lot of leftovers. My plan for the chicken is to top an Asian cabbage slaw which will get it ate up over the weekend. Again, not Game Day food but it'll be ate while we watch college ball on Saturday and pro ball on Sunday.

Honey Teriyaki Chicken

Adapted From: Plain Chicken

Makes 8 Servings

Stars of the Show:

• 2 lb boneless, skinless chicken breasts
• 1 1/2 cup honey teriyaki sauce
• 1 tsp garlic, minced
• 1 cup low sodium chicken broth
• 3 tbsp brown sugar

And Action:

Place all ingredients in a slow cooker, cover, and cook on low for 6 hours. 

Shred chicken and serve over rice. Enjoy!

Freezer Meal:

Place all ingredients in a gallon sized Ziploc and freeze. When ready to cook thaw chicken and follow the same steps above. Enjoy! 

Doin' Some Cookin'... Oven Fried Parmesan Chicken Tenders

I don't know why but whenever I see an "oven fried" recipe I start to dread the egg wash flour dredge process. I also know part of the problem is I don't enjoy sticking my fingers in food. I can't stand them being caked in batter and breadcrumbs. Imagine my cringe face when I make meatloaf and the only way to really incorporate the ingredients is for me to suck it up and get in there with my hands. Ick!

When I came across this recipe for Oven Fried Parmesan Chicken Tenders and the dredging wasn't part of the instructions I bookmarked it without hesitation and added the chicken tenders to my grocery list.

(My toughest taste tester, love him!!!)

So glad I did because when Little Man and I sat down for dinner less than 30 minutes later we both loved these tenders and he requested I make these again sometime.

I know your family will enjoy this healthier take on classic chicken fingers. Double the batch if desired for leftovers and to use the tenders for a delicious protein for your salad for your work lunches.

I served these Oven Fried Parmesan Chicken Tenders with some steak fries, watermelon, and carrots with some ranch. These tenders would be delicious with some honey mustard too or ketchup as Little Man prefers.

Oven Fried Parmesan Chicken Tenders

Adapted From: Thriving Home

Makes 4 Servings

Stars of the Show:

• 1/4 cup all purpose flour
• 1/4 cup finely grated Parmesan cheese
• 1 1/2 tsp old bay seasoning
• 1/2 tsp garlic powder
• salt and pepper, to taste
• 2 tbsp olive oil
• 1 lb chicken tenders

And Action:

Preheat oven to 425 degrees.

Cover a metal sheet pan with foil for easy clean up. Place the pan in the oven while it is heating up. 

Place flour, Parmesan cheese, old bay seasoning, garlic powder, salt and pepper in a quart size Ziploc. Zip it up and shake well to mix.

In another quart size Ziploc add the chicken tenders and olive oil. Zip it up and shake it well to coat the chicken with the oil.

Using a fork, transfer the chicken tenders to the flour mixture. Zip it up and shake it well to coat.

Remove the hot pan from the oven and generously coat with nonstick cooking spray. Lay the chicken tenders on the pan making sure to leave room between each one.

Bake for 15 minutes turning once halfway through. Serve immediately. Enjoy!

Doin' Some Cookin'... Breakfast Quesadillas

Breakfast Quesadillas come together quickly if you prep your ingredients ahead of time and each quesadilla can be customized to suit each person's taste. It's also a great way to use up any meats, cheeses, and veggies at the end of your week.

To save even more time you can assemble the quesadillas, pop them in the freezer and thaw the night before for those mornings when you need something quick and easy. It'll literally take a couple minutes to heat up in the skillet and you can be out the door in no time at all.

We filled our quesadillas with bacon, ham, hashbrowns, and a spinach/arugula mix. These quesadillas make for a hearty meal and will keep you and your kids full of hours.

Breakfast Quesadillas

Adapted From: Thriving Home

Makes 2 Servings

Stars of the Show:

• 4 flour tortillas
• 1 cup shredded sharp cheddar cheese
• 2 fried eggs
• 1 cup spinach/arugula mix
• 4 slices bacon, cooked and crumbled
• ham, cubed and cooked
• 1 cup hashbrowns, cooked
• salt and pepper, to taste
• 2 tbsp butter

And Action:

Lay out two tortillas on parchment paper and sprinkle 1/4 cup of cheese on each. Add an egg, spinach/arugula mix, bacon, ham, and hashbrowns evenly between the two. Sprinkle another 1/4 cup of cheese on top of the ingredients and lay a tortilla on top. 

Heat a skillet over medium heat and melt 1/2 tbsp butter. 

Slide the quesadilla in the skillet and cook for 3-4 minutes per side. While cooking on one side, butter the uncooked side of the tortilla before flipping. You'll get a really nice crispy tortilla. 

Transfer to a plate and cut into quarters. Enjoy!

Freezer Meal:

Assemble the quesadillas and freeze just before cooking. You can layer multiple quesadillas in a gallon size ziplock wrapping each one in parchment paper to keep them from sticking together. Thaw and cook as noted above.

Doin' Some Cookin'... California Spicy Crab Stuffed Avocado

One craving I get often is for sushi but that proves to be a problem on occasion when I can't find a riceless option when I'm following Whole30. When I finally get my hands on some sushi I end up eating so much of it in one sitting I overdose on it and don't want it for quite some time.

The same thing happened when I made this California Spicy Crab Stuffed Avocado. Even though the portion wasn't too big if definitely filled me up and I got my fill to satisfy my sushi craving.

It was much cheaper to make at home and the best part is that I was left with enough crab meat for another 2-3 servings for those future cravings freezing the leftover crab in small portions.

This recipe makes for a flavorful low carb lunch. An avocado half gets stuffed, well really stack high with a spicy crab mixture with cucumbers and sprinkled with toasted sesame seeds and drizzled with soy sauce.

For further cost savings you can substitute the crab for tuna.

California Spicy Crab Stuffed Avocado

Adapted From: Skinnytaste

Makes 1 Serving

Stars of the Show:

• 1 tbsp mayo
• 1 tsp sriracha
• 1/2 tsp chives, chopped
• 2 oz lump crab meat
• 1/8 cup cucumber, peeled and diced
• 1/2 small avocado, pit and skin removed
• 1/4 tsp toasted sesame seeds
• 1 tsp soy sauce

And Action:

In a small bowl, combine the mayo, sriracha and chives. Lightly toss the crab and cucumber with the mayo mixture until well combined. 

Place the avocado half on a plate and spoon the crab mixture filling the avocado hole and stacking it on top. 

Top with the toasted sesame seeds and drizzle with soy sauce. Enjoy!

Doin' Some Cookin'... Chicken Parmesan Casserole

If you are looking for a kid friendly dinner that comes together super quick and bakes up in under 30 minutes then look no further. This Chicken Parmesan Casserole was a big hit with Little Man. He requested a second serving and also wanted more the following night for dinner.

If you are following a low carb diet feel free to leave the pasta out and serve the chicken over zucchini or other veggies instead. It's delicious on it's own.

This casserole became an instant family favorite and new comfort food.

Next time I'm going to serve this with a caesar salad. Already looking forward to making this one again.

Chicken Parmesan Casserole

Adapted From: Thriving Home

Makes 8 Servings

Stars of the Show:

• 1 lb cooked chicken breasts, cubed
• 1 (28 oz) jar marinara
• 4 cups cooked bowtie pasta
• 1/4 cup shredded Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 1/2 cup whole wheat breadcrumbs
• 2 tbsp olive oil
• handful of fresh parsley, minced
• salt and pepper, to taste

And Action:

Preheat oven to 350 degrees. 

Grease an 8x8 casserole dish with nonstick cooking spray. 

Toss the chicken, noodles, and marinara in the casserole dish until incorporated. Top with both cheeses until the top is covered.

In a small bowl, combine the breadcrumbs, olive oil, parsley, salt and pepper. 

Sprinkle the seasoned breadcrumbs on top.

Bake in the oven for 20-25 minutes until golden on the top and bubbling on the sides. Enjoy!

Freezer Meal:

Put the casserole together following the steps above and freeze before baking. Make sure the casserole dish is freezable. 

When ready to bake, thaw in the freezer overnight, preheat the oven to 350 degrees, and bake for 20-25 minutes. 

Doin' Some Cookin'... Grilled Steak with Tomatoes, Red Onion and Balsamic

Hurricane Harvey hit the Houston area hard and the start of the school year has been pushed back almost two weeks. With the start of the school year right around the corner this means Summer has unofficially ended. Due to this horrific storm, delayed start to the school year, and Labor Day we are firing up the grill to enjoy one more Summer meal by topping grilled steak with balsamic tomatoes and red onions.

Dinner will be on the table in less than 30 minutes.

If you have leftover Balsamic Tomatoes and Red Onions you can use the mixture to top toasted baguettes and crumble feta over the top. That would make for a deliciously simple lunch.

Grilled Steak with Tomatoes, Red Onion and Balsamic

From: Skinnytaste

Makes 8 Servings

Stars of the Show:

• 2 lb flank steak
• Sea salt, fresh cracked black pepper, and garlic powder, to taste
• 1 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/3 cup red onion, chopped
• 3-4 tomatoes, chopped
• 1 tbsp fresh herbs, such as parsley, oregano, and/or basil

And Action:

Pierce steak with a fork and season generously with salt, pepper, and garlic powder. Let sit at room temperature for 10 minutes.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let the onions sit a few minutes with the salt and balsamic mixture to let them mellow. Combine tomatoes and herbs. Taste and add more herbs if needed.

Grill steak on high heat for 7 minutes each side for medium rare. Remove from grill and let rest for 5 minutes before slicing. 

Slice thin on a diagonal and top with the tomatoes and serve. Enjoy! 

Doin' Some Cookin'... Asian Salmon with Mustard Dressing

This Asian Salmon with Mustard Dressing is the perfect end of Summer meal. It's the perfect combination of flavors and it comes together quickly for a healthy seafood dinner. 

I simply served mine with a sliced tomato drizzled with olive and sprinkled with sea salt and fresh cracked black pepper. 

I was using up what I had in the fridge but next time I'd love to roast some baby red potatoes and veggies to serve along side this salmon. 

Asian Salmon with Mustard Dressing

Adapted From: @whole30recipes on Instagram

Makes 2 Servings

Stars of the Show:

• 1 lb salmon fillet
• sea salt, to taste
• ground ginger, to taste
• 2 tbsp hot Chinese mustard
• 2 tbsp soy sauce
• 1 garlic clove, minced
• 2 tbsp olive oil
• 2 tbsp butter
• toasted sesame seeds, to taste

And Action:

Heat butter and 1 tbsp olive oil in large nonstick skillet over medium-high heat. Sprinkle salmon fillet with sea salt and ground ginger. Place flesh side down and cook 5 minutes each side. 

While the salmon sears, combine mustard, soy sauce, garlic, 1 tbsp olive oil, and sesame seeds in a small bowl and mix well. 

Flip the salmon and spread the sauce on the flesh, flip and cook another minute. Enjoy!

Doin' Some Cookin'... Cool Ranch Chicken

Cool Ranch Doritos are one of my favorite guilty pleasures. I love that seasoning and yes, I always lick my fingers clean and use my teeth to scrape off every bit stuck to them. One night a couple months ago after eating a bag of Doritos late night I broke out into hives. I had to take a benadryl. I tried them one more time after that and ended up popping a benadryl again. Why did this have to happen to me?!

On the bright side, Doritos are effin' terrible for me and my waistline so this was a blessing in disguise.

I do miss that cool ranch seasoning so I was excited when I was scrolling through my feed on Instagram and came across a recipe for Cool Ranch Chicken and I had all of the ingredients on hand.

The seasoning blend tasted close and the smell was spot on.

Little Man requested I make him a chicken sandwich out of it and I ate a chicken breast with a side of sautéed red and green cabbage with shredded carrots. If I wasn't on Whole30 I would have shredded the chicken and used it for tacos.

Cool Ranch Chicken

Adapted From: @whole30recipes on Instagram

Makes 2 Servings

Stars of the Show:

• 2 chicken breast cutlets
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 taco seasoning packet 
• 1 ranch seasoning packet

And Action:

Combine all ingredients in a ziploc and toss to coat. Heat a tbsp of olive oil in a large nonstick skillet over medium high heat and cook the chicken breast for 4-5 minutes on each side. Enjoy!

Doin' Some Cookin'... Collard Green Wraps

For the past year and a half I have been following a Whole30 lifestyle 90% of the time. One thing I do not miss is bread for sandwiches. Maybe because I always used whole wheat bread and never thought my sandwich got an flavor benefit from the bread. With Whole30 I have replaced bread with vegetables.

The other day I used a red bell pepper cut in half and filled it with more veggies and turkey to pack as a "sandwich" for lunch. Romaine lettuce leaves make the perfect vessel for tuna salad. Portobello mushrooms a bun for burgers. Oh, the possibilities.

New to me was using collard greens as a tortilla replacement. I was pleasantly surprised with how easy the leaves were to prep and how you can blanch a batch ahead of time to store for the work week for lunches.

Get yours daily greens by making these Collard Green Wraps. Completely customizable to fill the leaves with whatever your heart desires. Handheld low carb nutrient packed meal for the win!

Unrelated side note... I cannot believe the school year is two weeks away for my Little Man and that I will have a 4th grader. I'm going to miss the laid back summer schedule and not ready for what feel like rushed mornings and nights filled with homework and little quality time.

However, I do have one more meal idea when packing his lunches now.

Collard Green Wraps

Adapted From: Wake The Wolves

Makes 4 Servings

Stars of the Show:

• 4 large collard greens, blanched in simmering water for 10 seconds
• shredded red and green cabbage, to taste
• shredded carrots, to taste
• 1 avocado, sliced
• 2 cooked chicken breasts, sliced 

And Action:

Lay one leaf on a plate and layer with the cabbage, carrots, avocado, and chicken making sure not to overfill the leaf. Roll up the leaf like you would a burrito. Enjoy!

Doin' Some Cookin'... Pan Seared Lamb Chops with Garlic

Sunday night I was doing my weekly meal prep and I reach into the freezer pulling out lamb chops. At the time it sounded fussy for a weeknight meal, however, after a long shift at work and a quick cooking method these lamb chops are anything but fussy.

This was my first time cooking them at home and I have to say, I impressed myself and may have been turned on to a new red meat.

The lamb chops are marinated in a garlic olive oil blend and then pan seared for a couple minutes on each side before a quick bake in the oven. Serve it with a side of mashed cauliflower, green beans and if you aren't on some restricted eating plan (*cough, Whole30, *cough), a bottle, err, glass of Merlot or Pinot Noir and you have a restaurant quality meal for a fraction of the price and on the table in under 15 minutes.

I guess it was the price point at restaurants that had me thinking lamb chops were a fussy meat.

These lamb chops were so tender and juicy they will have you picking them up with your hands and gnawing on the bone to get every bit of meat possible.

I'll be glad the next time I score a deal on some lamb chops to make this one again.

Pan Seared Lamb Chops with Garlic

Adapted From: Primal Palate

Makes 4 Lamb Chops

Stars of the Show:

• 4 lamb shoulder chops
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• dried thyme, salt and pepper, to taste

And Action:

Marinate the lamb chops in 1 tbsp olive oil, vinegar, garlic, and spices for at least an hour.

Preheat oven to 400 degrees. 

Heat 1 tbsp olive oil in a large skillet over medium-high heat. 

Sear the chops for 2 minutes on each side. 

Bake for 2 minutes, remove from the oven and serve. Enjoy!

Doin' Some Cookin'... Southwestern Superfood Salad

I'm back on my Whole30 kick and have a pretty sweet reward in mind for completion. Day one of Whole30 was a much needed body reset because I woke up bloated from a day of poor eating yesterday.

This salad is packed with peaches and avocado on a bed of arugula with a zesty smoked almond cilantro pesto dressing. This is a flavor kick in the mouth. If I wasn't on Whole30 I would have added grilled corn, quinoa, and black beans. I forgot to add my grape tomatoes too. An afterthought was that if I wasn't also trying to keep this meatless a citrus grilled chicken breast would have been a nice addition as well.

The pesto recipe is going to be saved for the next seafood night.

The salad is light and refreshing and provides the perfect fuel for a good workout. Today I focused on working out triceps, shoulders, and hips. It's been over a month and a half since I've been able to workout due to bronchitis and strep at the same time. Definitely fatigued my muscles and it felt so good to earn that afternoon nap.

Now that I'm back in the fitness game I need to find a sturdy one piece swimsuit for the gym (in a smaller size than my suit from last summer, yay!!) so I can get in that lap pool.

Make this meatless salad for a meal that will come together in less than 20 minutes.

Southwestern Superfood Salad

Adapted From: Camille Styles

Makes 1 Serving

Stars of the Show for the Salad:

• 1/2 cup cherry tomatoes, halved
• 2 cups arugula
• 1 peach, sliced
• 1/2 avocado, cubed
• 1/4 cup smoked almonds

Stars of the Show for the Pesto:

• 1 cup fresh cilantro
• 1/2 cup fresh parsley
• 1 garlic clove
• 1/4 cup smoked almonds
• 1/4 cup olive oil
• 1/2 avocado
• 1 tbsp lime juice
• pinch of red chili flakes
• 1/4 tsp sea salt

And Action:

 

Add all ingredients for the pesto in a blender and pulse until smooth.

In a large bowl, combine the salad ingredients. Toss with the desired amount of pesto. Enjoy!

Doin' Some Cookin'... Mac and Cheese with Sneaky Sweet Potato

Little Man loves mac and cheese... well... let me be clear, he loves Kraft Mac and Cheese. He is brand loyal and turns his nose up to anything else.

I can't tell you how many times we've tried mac and cheeses on kid's menus and he'll end up eating the side dish he chose instead or how many homemade versions I have tried. The kid dislikes them all.

One work night recently I decided to swing into the grocery store on the way home and decided to try another mac and cheese attempt. I came across a recipe that included sweet potato in the cheese sauce. I used to be against sneaking veggies into meals but now I'm all for it to ensure Little Man is eating a well balanced diet.

Dinner that night was the Mac and Cheese with Sneaky Sweet Potato, honey mustard glazed ham, and French style green beans.

You can definitely tell this isn't traditional mac and cheese and it's a lighter cheese sauce with a brighter orange hue that just tastes healthier.

No surprise here. Little Man did not enjoy this at all. He even claimed that on this particular night he didn't like the green beans either. Sigh.

The hunt continues but for now I'm okay with losing the mac and cheese battle and letting Kraft hold the title because deep down I love it too.

Mac and Cheese with Sneaky Sweet Potato

Adapted From: Thriving Home

Makes 8-10 Servings

Stars of the Show:

• 1 lb elbow macaroni, cooked al dente and tossed with olive oil reserving pasta water, amount  noted below- I used quinoa macaroni. Tastes like whole wheat pasta without the grainy texture. 
• 1 sweet potato, microwaved or baked until soft
• 2 cups 2% milk
• 3/4 cup reserved pasta water
• 3/4 cup plain Greek yogurt
• 1 tsp salt
• 1/4 tsp black pepper
• 4 cups grated colby-jack cheese
• 3/4 cup whole wheat panko breadcrumbs
• 2 tsp olive oil
• dried parsley

And Action:

Preheat oven to 375 degrees. Coat a 9x13 baking dish with nonstick spray. 

In a food processor add the sweet potato, milk, pasta water, yogurt, salt, and pepper and blend until smooth. 

Pour the mixture in a saucepan over medium-high heat and bring to a simmer. Whisk often to prevent the milk from burning. Turn the heat to low and slowly whisk in the cheese a little at a time. Whisk until smooth. 

Add the cooked macaroni to the saucepan and stir to combine with the cheese sauce. Transfer the macaroni to the baking dish. 

Combine the breadcrumbs, olive oil, and desired amount of parsley in a small bowl. Sprinkle over the top of the macaroni covering the dish. 

Bake for 20 minutes. Enjoy!

Freezer Meal: 

Follow steps as noted above but do not bake the macaroni. Tightly wrap the baking dish making sure it's freezer safe. When ready to eat, thaw in the fridge overnight. Baked as directed. Enjoy!

Livin' It Up... Little Man's 9th Birthday

My Little Man is 9 years old. Wow. 9 years old!!

The time is flying by and now we're on the downhill for getting him off to college. What a sad realization.

This year he decided he wanted a Pokemon themed birthday party and wanted to keep it simple with a pizza party and a sleepover. The party ended up being so low-key and he required nothing more than cake and his friends. The rest was just icing on the cake.

This was the first year the house did not get decorated and no custom cake was purchased. I keep learning year after year just how low maintenance my son really is. He is happy with whatever you do for him. He doesn't ask for much and he really means he only wants what he asks for. I've done the whole extras before and he kinda shrugs it off. Even if I think a gift I am picking out for him will be the "woah factor" it never is.

One of his best buddies is super high maintenance and requested we change the menu from a pizza party to a cookout with burgers and hot dogs. Little Man is such a gracious host that he let me know ahead of time about wanting to change the menu because of his friend. As long as the birthday boy wanted it I didn't mind. But really though, this friend of his is a pain in the ass and completely drained me. Little Man had also originally requested an "All Sports" themed birthday but changed his mind because he said this kid doesn't like sports or being outside. Ugh!! He is a "birthday invite" only kind of a kid. I did my best to smile and tolerate him. Why is it these kind of kids are always the last ones to get picked up?!! I mean I get it, I would want a break too. Haha!! On a side note, I realize how terrible this is to admit.

Even though burgers and hot dogs were made I still make a Pokeball pizza since I had been craving pepperoni pizza all week and it was delicious.

(All he wanted this year was a new bike and baseball cards, he got them!!!)

After dinner we pulled out the chocolate ice cream cake Little Man requested, he opened gifts, and then set up the backyard for a water balloon fight before the boys came into the house for the night to watch movies and play games.

(Didn't see it coming to him. Haha!!)

(The smile makes it all worth it.)

(I love love love his grassy feet!!)

They had Field Day earlier and were completely worn out by 11:30pm and crashed hard.

When they woke up the next morning around 7am the birthday boy requested donuts and chocolate milk.

The sleepover wrapped up at 10am and I crashed the rest of the day after Little Man was picked up by his dad for the weekend.

I'm all for hosting these kind of low-key parties that are stress free and make my son incredibly happy. I'll put up with an annoying kid any day for him. Haha!

(Birthday twins, Little Man and Ms. Alyssa... she is a sweetheart!!)

I also appreciate the special gestures from my bosses who left him an envelope with cash and his after school care teacher who shares a birthday with him surprising him with a gift bag filled with toys and a grocery bag filled with candy. She also picked him up a badge that said birthday boy and pinned a dollar bill to him.

I'm so incredibly blessed to be his mom!! Happy 9th Birthday Little Man!! Love you so much!!!

Doin' Some Cookin'... Halibut with Potatoes and Brussels Sprouts

Sheet pan dinner for a work night win!

Halibut with Potatoes and Brussels Sprouts

Adapted From: Women's Health Magazine, April 2017 Issue

Makes 4 Servings

Stars of the Show:

• 1 lb yukon gold potatoes, cubed
• 1 lb brussels sprouts, trimmed and halved
• 1 large shallot, wedged
• 2 tbsp olive oil
• 2 tbsp dried herbs (parsley, thyme, and seafood seasoning)
• 1/4 tsp sea salt
• 1/2 tsp black pepper
• 1 lb halibut fillet 

And Action:

Preheat oven to 400 degrees. Place potatoes, sprouts, and shallot on a large baking sheet. In a small bowl, whisk together oil, herbs, salt, and pepper. Drizzle half over veggies, toss, and bake 15 minutes. 

Remove the pan from the oven and set fish atop veggies. Brush the fish with remaining herb mixture. Roast until potatoes are under and fish flakes easily, 12 to 15 minutes more. Enjoy! 

Doin' Some Cookin'... Paleo Whole30 Chicken Tenders

During our grocery trip last weekend I picked up a package of chicken tenders with the intent of making a buffalo chicken salad because I was craving blue cheese dressing with it. I know, I'm weird. Now that my vacation to California has been cancelled I have been following my Whole30 lifestyle loosely. Meaning, if I want the blue cheese dressing I'll have the blue cheese dressing dammit.

Thursday night I was ready to make some buffalo chicken but then Little Man expressed interest in the chicken as well but can't tolerate anything too spicy. He requested that I make him a plain chicken breast with potatoes instead, however, that's no fun for him so I decided to scrape the idea of having buffalo chicken and looked up a diet friendly chicken tenders alternative.

When I was younger chicken tenders were my go to order no matter where we went. I remember visiting my dad on the weekends and going to Denny's for breakfast and I would be ordering the chicken tenders with fries and a side of ranch while everyone else was eating their bacon and eggs.

This chicken tenders recipe does not disappoint and they were kid approved. Little Man took down two servings and told me it was a make again meal. Mom win!

Little Man enjoyed his dipped in ketchup and I had mine with some buffalo sauce and ranch. Yum!!!

Paleo Whole30 Chicken Tenders

Adapted From: Jay's Baking Me Crazy

Makes 4 Servings 

Stars of the Show:

• 1 lb chicken tenders
• 1/3 cup coconut flour
• 2 eggs
• 1 tbsp unsweetened almond milk
• 1 cup almond flour
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chipotle powder

And Action:

Preheat oven to 425 degrees. Coat a baking sheet with non-stick cooking spray. 

Get 3 shallow dishes for your breading station. 

Put the coconut flour in the first bowl. 

Crack the eggs in the second bowl and whisk with the almond milk.

Place almond flour and spices in the third bowl and mix.

Take one chicken tender at a time and dip in the coconut flour, then into the egg mixture, and then into the almond flour making sure to coat both sides at each station.

Place on the baking sheet.

Spray with olive oil or coconut spray.

Bake for 10 minutes and then flip and bake for another 5 minutes. Enjoy!

Doin' Some Cookin'... Chipotle Scotch Eggs

With working out as hard as I have been the last couple of months and hitting the weights my body has been craving protein. The protein I crave the most is hard boiled eggs but I burn out on them because the texture gets to me after a while. 

One evening I was soaking my muscles in an Epsom salt therapy bath to help ease the soreness and I took the April issue of Women's Health magazine with me. I came across an article that had 16 different recipes all using hard boiled eggs. I pulled out the pages taking note of a couple I wanted to try.

Thursday night I had to work until 10pm but took a break to cook dinner. I was craving breakfast for dinner and remembered this recipe for Chipotle Scotch Eggs and decided to pair it with some veggies (Yukon gold potato, Brussels sprouts, and asparagus) that I could roast while the eggs were baking. 

Never heard of a scotch egg? A scotch egg is a hard boiled egg wrapped in sausage and deep fried and a popular dish in the United Kingdom. They are traditional pub food. 

Not these bad boys though which makes them waistline friendly. 

I patiently waited the 30 minutes and stayed away from Little Man's pizza he got to enjoy while watching the 2017 NFL Draft. But!, it was so worth it. These Chipotle Scotch Eggs did not disappoint. It wasn't quite the breakfast for dinner taste I was hoping for but was the perfect meat and potatoes kinda dinner. 

The recipe called for only one chipotle pepper but I used two and the chipotle flavor is subtle. Next time I would throw in one or two more and maybe leave out the carrot, although you can't really taste it and I guess why not sneak in more veggies to the diet if I can. 

I've had these Chipotle Scotch Eggs the last couple of mornings of breakfast after my workouts and they are just what my body needs. Protein wrapped in protein. Genius. 

Chipotle Scotch Eggs

Adapted from: Women's Health Magazine, April 2017 Issue

Makes 6 Servings (1 Egg Per Serving)

Stars of the Show:

• 1 lb lean ground pork 
• 8 baby carrots (or 1 medium carrot)
• 2 chipotle peppers in adobo sauce
• 1/2 tsp salt
• 6 hard boiled eggs

And Action:

Preheat oven to 350 degrees. Pulse the pork, carrots, chipotle peppers and salt in a food processor until well combined. Divide the pork mixture into six equal portions and mold the mixture around each egg until fully covered. Place the eggs on a greased baking sheet and bake for 30 minutes. Enjoy!

Doin' Some Cookin'... Spaghetti Squash Carbonara

One of my favorite Italian dishes is Chicken and Bacon Cabonara. I absolutely love those noodles swimming in that rich cream sauce. My waistline on the other hand, not so much.

To me this Spaghetti Squash Carbonara wasn't really a healthier version of my beloved Carbonara but a dish of it's own. It wasn't bad at all but I had high hopes that this would be a worthy recipe makeover and was disappointed that it tasted nothing like Carbonara.

The real win from this dish (obviously that would be bacon!!) was getting Little Man to eat this. Not going to lie, he didn't eat this willingly and stood in the kitchen with me as I fed him forkfuls of it making sure to include a bacon bit in all of his bites to keep him eating the spaghetti squash without asking what it was. Haha! I always end up telling him after he's had quite a bit of it just to make him aware that he actually likes or maybe tolerates it.

This was a quick weeknight meal because of the ease of cooking the spaghetti squash in the microwave which was my first time trying it that way and now my preferred method when I'm short on time.

Spaghetti Squash Carbonara

Adapted From: Whole Fork

Makes 4 Servings

Stars of the Show:

• 1 spaghetti squash, cooked and "noodles" 
• 8 slices of bacon
• 4 garlic cloves, minced
• 4 eggs
• handful of fresh basil, chopped

And Action:

Heat a skillet over medium heat and cook bacon until crispy. Remove the bacon from the skillet and place on paper towels to help drain some of the fat. Pour out bacon fat leaving enough to coat the bottom of the skillet. Crumble the bacon once cooled. 

Cook garlic for 30 seconds in the bacon fat.

Add the squash to the skillet and toss with the garlic and bacon fat.

Crack the eggs on top of the squash and add the bacon. Allow the egg to cook while tossing everything together. 

Garnish with the basil. Enjoy! 

Workin' It Out... 30 Day Squat Challenge

With taking on this 30 Day Squat Challenge my goal was to slim and tone my thighs and getting a lift for the juicy booty I already have.

Starting weight: 152.7 lbs
Starting body fat percentage: 36.9

Day 1, 50 Squats:
Hit the gym first thing when I woke up this morning and put in 2.33 miles in 42 minutes at a 2.0 incline at a 3.4 mph pace. I had to cut my workout short since Little Man was getting picked up by his dad. After he got picked up I finished up my hour of cardio and then did 6 exercises for 12 reps each and three sets of them. The exercises were a bench press on a stability ball (5 lb weight used), plie squats (5 lb kettlebell used), crunches, overhead press (5 lb weight used), bicep curls (5 lb weight used), and tricep kick backs (5 lb weight used). I need to purchase a set of 10 lb weights since I was able to get through these sets without feeling the burn or any muscle fatigue except for when doing the plie squats so I'll stick with the kettlebell weight for now. So with these sets I already did 36 squats and needed to complete 14 more for a total of 50 squats for Day 1.

Day 2, 55 Squats:
I busted out my squats first thing this morning when I woke up, however, I didn't remember the number correctly and ended up doing 65 of them. I could use the extra ten anyway. Yes, my legs are sore but not that "I can't sit on the toilet" kinda sore yet.

This afternoon while binge watching Parks and Recreation I did some additional exercises: 5 pushups, 20 sec plank, 25 crunches, 10 squats bringing my new daily squat total to 75.

Day 3, 60 Squats:
4am gym wake up call. Completed 3.27 miles on the treadmill in 57 minutes at a 1.0 incline at 3.2 mph. Came home and complete a total of 65 squats and a 20 second wall sit. The wall sit was brutal since my thighs are sore.

Day 4, Rest:
No squats today.

I struggled to get out of bed this morning and snoozed through everyone of my 15 minute interval alarms. I should have been at the gym getting my cardio in but I had best intentions to go that evening. Instead I came home with a raging headache after a terrible day at work, had to take Little Man to his swim class, dinner, and then I ended up being ready for bed right at 8pm. My ass better be at the gym tomorrow morning then to make up for this evening.


Day 5, 70 Squats: 
4am gym wake up call. Completed 3.25 miles on the treadmill in 60 minutes at 3.0 mph. Came home and completed 70 squats and followed it up with a 30 second wall sit. The wall sit was killer.

Day 6, 75 Squats: 
4am gym wake up call. Completed 3.32 miles on the treadmill in 62:49 minutes at 3.0 mph. 80 squats (ouch!!) and followed up with a 40 second wall sit. FML.

Day 7, 80 Squats:
Completed 105 squats and then my best friend, Niki, challenged me to do an additional 10. I went to bed sore.

Day 8, Rest:
Did absolutely nothing today.

Day 9, 100 Squats:
Breeze through the first 60 squats and then had to take 30 second breaks between 10 squat intervals. Before the night ended I did an additional 50 squats. Definitely feeling sore this evening because I also added 80 donkey kicks on each leg, 1 minute 20 second plank, 80 triceps kick backs.

Day 10, 105 Squats:
105 squats, 50 second wall sit and an additional 10 squats before bed. I also watched "learn to twerk" videos on YouTube and was definitely feeling the burn in my thighs. Haha!!

Day 11, 110 Squats:
My best friend has been complimenting my booty more than ever. Not sure if it's because she knows about the challenge and is just being encouraging. No matter, it's motivating and I appreciate the support. 110 squats plus an additional 30. Had an incredibly hard time pushing through today.

Day 12, Rest:
Took advantage of the rest day and lounged around.

Day 13, 130 Squats:
152 squats total. 4 am gym wake up call. Completed 3.24 miles in 61:15 minutes at 3.0 mph. These early morning wake up calls and long hours at work (12-14 hour days) have kicked my ass and I was in bed by 8pm tonight.

Day 14, 135 Squats:
4am gym wake up call. 135 squats. Completed 3.5 miles in 64:01 miles at 3.1 mph and a 0.5 incline.

Day 15, 140 Squats:
Slept in and headed to the gym first thing when I woke up. Completed 3.51 miles in 65 minutes at 3.0 mph. Did my 140 squats (my knees kept popping the entire time, ugh!), 30 front to side raises with dumbbells raising them to just under my chin, 45 bent over rows, 30 opposite knees to chest while standing up.

Day 16, Rest:
Thank goodness for a rest day!!!

Day 17, 150 Squats:
180 squats total with a 1 minute wall sit. With being a little over half way through the challenge I am getting excited to see my before and after pics.

Day 18, 155 Squats:
Did the bare minimum today. 155 squats. I still don't see a difference but I can feel how firm my muscles in my thighs are becoming.

Day 19, 160 Squats:
4 am gym wake up call. Completed 3.22 miles in 54:52 minutes at a 2.0 incline at 3.4 mph. 170 squats, 105 wrist rotations with dumbbells, and 105 chest flies.

Day 20, Rest:
My thighs, buns, and shoulders are sore!!

Day 21, 180 Squats:
4 am gym wake up call. Had to cut my workout short because I had to use the restroom. Never had this happen before and no, I couldn't hold it. Ugh! Completed 2.73 miles in 47:48 minutes at a 3.5 incline at 3.7 mph. Followed it up with a 1 minute wall sit, 15 skaters, 30 bridge chest presses, and 15 hip dips.

Day 22, 185 Squats:
I completed a total of 210 squats and couldn't believe how much easier they are getting to do.

Day 23, 190 Squats: 
Completed 210 squats but had absolutely no motivation to do them today, however, they were tolerable when I finally did them. I did an extra 20 before bed for a total of 230 squats and ouch!! My thighs and lats are sore.

Day 24, Rest:
Cannot believe how toned my thighs and booty are looking. I'm also impressed with the noticeable strength difference.

Day 25, 220 Squats:
4am gym wake up call. Completed 3.48 miles in 65 minutes at 3.0 mph. By the end of day I complete 240 squats, 80 Russian twists, and 80 bent over rows.

Day 26, 225 Squats:
Woke up excited that I only have four days left of this challenge. Completed 225 squats and ended the night feeling sick with cold symptoms. I immediately started popping some Zicam and NyQuil.

Day 27, 230 Squats:
I did the bare minimum of my 230 squats for the day because I still have these cold symptoms and didn't want to overdo it. I cannot believe that I was able to breeze through these today.

Day 28, Rest:
Rest day and I did just that. Really need to get my body back to 100% so I can finish out these final days strong. Don't want anything to derail me now. Funny that on a rest day I was actually missing doing my squats. I had the thought that I was going to lose my booty gains.

Day 29, 240 Squats:
Completed 250 squats by end of day and also got in a mini workout following the Ultimate Inner Thigh Workout from PopSugar Fitness.

Day 30, 250 Squats:
I woke up so excited that it was the final day and that I stayed motivated to complete this challenge and most days it was just that, a challenge. I finished strong with a total of 260 squats and broke them up by doing a total of 95 standing push-ups with a door assist. Right after my shower this evening I took my after pic. I can't lie, I was a little bit disappointed since it looks like my booty is smaller, however, my bestie corrected me and said it's more "toned" and "lifted". I can see the difference in the shape of my thighs and definitely notice the muscle and strength gains. I lost the most inches from my waist during this challenge which I'm not complaining about.

Ending Weight: 151.0 lbs (Down 1.7 lbs)
Body Fat: 36.9% (Remained the same)

I cannot believe that I forgot to take my thigh measurements but the way the before and after pic turned out and the way my jeans are fitting is proof enough that this challenge worked. As a result I went from a size 31 to a size 29. It was so rewarding ordering my favorite pair of jeans in a size smaller!!!

Here's the before and after pic:

(Check out that thinner waist and those hamstrings!! I'm pleased with my results.)

Keep in mind that this challenge wasn't done solely with squats alone. I was going to the gym and adding additional workouts and exercises as I could throughout my day. I'm not sure the results would have been as great without. Also watched my diet by continuing to follow Whole30 which is a no brainer "diet" for me and rewards my body best on and off the scale. 

"Dat Azz" Playlist:

Sisqo: Thong Song
Juvenille: Back That Azz Up
Bubba Sparxxx: Ms. New Booty
Mystikal: Shake It Fast
Big Sean: Dance (A$$)
Murphy Lee: Shake Ya Tailfeather
Destiny's Child: Bootylicious
Major Lazer: Bubble Butt
The Black Eyed Peas: My Humps
The Black Eyed Peas: Rock That Body
Jason Derulo: Wiggle
Eminem: Shake That
Ying Yang Twins: Salt Shaker
Nicki Minaj: Anaconda
Kylie Minogue: Sexercize

Doin' Some Cookin'... Fish Taco Bowls

I've got an upcoming trip to Long Beach, California and I was doing some vacation planning trying to pin down details on where I'm staying, rental car, activities, and my favorite part... places to eat.

When I was younger Cali was my family's vacation destination every Summer and one year we randomly stopped in some town with the best fish tacos I have ever had. To this day they have not been topped.

I was craving fish tacos for Taco Tuesday but have been disappointed by local restaurants here in the area and an hour drive to Galveston wasn't in the cards because it was a work night.

Came home from work, got Little Man situated with his homework, logged on to work from home a little bit longer and then got to making dinner.

These Fish Taco Bowls were Whole30 diet compliant and packed with flavor. While I missed the tortillas they still satisfied the craving and no, definitely didn't rank to that one little fish taco spot somewhere in Cali that I'll never get to experience again.

Little Man actually got to have his in a tortilla and he loved this dinner after having turned up his nose to fish instead of his usual ground beef tacos. I bet it was the guacamole that he really enjoyed since he can eat his weight in it like his mama.

The best part about these bowls is that you can add as much avocado as you want and not have to pay the extra dollar like you'd have to at Chipotle. Winning! Take the Chipotle concept and use it at home when making your own Fish Taco Bowls. Not following Whole30 then add a layer of brown rice or roasted corn and drizzle a homemade cilantro lime sauce. Get creative. Kids especially love it when they have free reign to put whatever they want in their own bowls as well.

Here's a salad for those people who don't like eating salads and a recipe to keep in mind for Cinco de Mayo which is coming up.

Fish Taco Bowls

Adapted From: Prevention RD

Makes 3 Servings

Stars of the Show:

• 3/4 lb cod fillets
• 2 tbsp olive oil
• salt and black pepper, to taste
• garlic powder, to taste
• chili powder, to taste
• 9 mini sweet bell peppers, thinly sliced
• 2 avocados
• pico de gallo, for serving
• 3 cups cabbage coleslaw mix
• 1/4 red onion, thinly sliced
• grape tomatoes, halved, for serving 
• lime wedges, for serving

And Action:

Brush both sides of the cod fillets with 1 tbsp olive oil and season both sides with the seasoning. 

Heat the remaining olive oil in a large skillet over medium-high heat. Once hot, add the fish and cook for 4-5 minutes on each side, flip over, and cook an additional 3-4 minutes, or until the fish is cooked through. Remove and tent with foil if still prepping the toppings or do those ahead of time.

In the hot pan add the peppers and onions and saute them until browned to your liking. 

Mash the avocados in a bowl and keep it as simple as you want squeezing lime on top or make your favorite guacamole recipe. 

Place one cup of the cabbage coleslaw mix in a bowl and top with fish, pepper mixture, and tomatoes. Serve with the avocado and pico de gallo. Enjoy!

Doin' Some Cookin'... Power Bowls for Breakfast, Lunch and Dinner

2017 kicked off with the realization that I only had 6 months left for me being in my 20's. Holy shit. I'm going to be 30 years old this year.

Only two years of this last decade were what I consider to be "healthy" ones and that was the year after I gave birth to Little Man and this last year after being invited on a girls' trip to Mexico and knowing I'd be sporting swimwear. I had gained 50 pounds during my pregnancy and after being cleared to workout again I worked my ass off to lose 45 pounds of the weight I packed on. It took me a year to do it.

Fast forward five years and I've packed 40 pounds back on. Ugh! I watched my weight slowly creep up year over year at my desk job. I made excuses, lots of them and I continued to do so until the start of 2016 when my company announced a Biggest Loser competition and a coworker introducing me to Whole30. I dropped almost 20 lbs in one month. I did not win the competition and watched the extremes some of my coworkers were putting themselves through. One ate nothing but veggies and bone broth for the three months and another went as far as getting liposuction. I was all about the slow and steady. As much as I like instant gratification as much as the next person I'm realistic about my body and my goals.

So, I continued getting in workouts when I could and followed Whole30 loosely. I'd get on the bandwagon for a couple of weeks and then dive head first into a tub of ranch and chicken wings with fries and then I'd get back on track again.

The yo-yo'ing that I put my body through is not healthy so I'm making it a point to get laser focused and prioritize my health again.

Now it's time to buckle down and fuel my body for the workouts that I will be getting and to be able to power through my day.

I'm looking forward to improved health, better sleep, and some pounds and inches lost.

Here are three power bowls that are perfect for the person always on the go and needing to maximize time outside of the kitchen so you can workout and meal prep like me.

Don't get discouraged. Love yourself, no matter what.

Acai Breakfast Power Bowl

  Full of fruit and antioxidants but not too sweet. Perfect option before a workout due to the fast-acting carbs. 

From: Camille Styles

Makes 1 Serving

Stars of the Show:

• Acai powder
• frozen banana
• unsweetened almond milk
• protein powder
• coconut flakes
• hemp seeds
• cacao nibs
• granola
• fresh berries
• almond butter, optional

And Action:

Combine acai powder, banana, almond milk, and protein powder in the blender. 

Swirl in almond butter, if desired. 

Top with coconut flakes, hemp seeds, cacao nibs, granola, and fresh berries. Enjoy!

Quinoa Power Bowl

Light but filling lunch bowl.

Adapted From: Camille Styles

Makes 1 Servings

Stars of the Show:

• 1/2 cup quinoa or any other whole grain - I used a Seven Grain mix. 
• 1 fried egg
• 1/2 cup roasted veggies - any combo you like (I used Brussels sprouts, cauliflower, butternut squash, and asparagus.)
• Sauteed kale with garlic
• 1/2 avocado, sliced
• 1 chicken patty, cubed

And Action:

Layer all ingredients in a bowl. Enjoy!

(Leftovers without the egg and avocado)

Green & Protein Power Bowl
Adapted From: Camille Styles
Makes 1 Serving

Stars of the Show:

• 1 cup raw kale, massaged
• 1/2 cup shredded chicken or protein of choice
• 1/2 cup sweet potato, cubed and roasted
• 1/2 lemon, wedged 

And Action:

Layer kale, chicken, and sweet potato in a bowl. 

Squeeze lemon over the top. Enjoy!

Try this bowl too:

Garlicky Steak and Veggie Bowls

   

Livin' It Up... 2017 Shell Houston Open

I got called into my boss's office one afternoon and he loves to act like I'm in trouble making me sweat it out before delivering good news. He gifted me with tickets to the Shell Houston Open for the weekend coming up. He must know I have no social life and that I'd be available to go. Haha!

I have never been to this event before but have heard it's enjoyable even if you are not a fan of golf so I was beyond excited that he chose me to give the tickets to.

After making it through security there was a row of vendors and by far the most exciting one was Aflac. I don't know why but getting a photo opp with the "Aflac" duck made me so damn happy. He nipped at the lady who went before me so I was kinda worried he'd get me too but he didn't. This pic was definitely my favorite from the day.

(Phil Mickelson is in the purple shirt.)

Once we looked through all of the booths we made it out to the green and talk about amazing timing, Phil Mickelson walked right by me so I decided to follow him. It was so much fun being amongst the sea of Phil fans and listening to the random conversations being had. I laughed at how "vanilla" the convos were and how, no shit!, three different sets of people were talking about their dentists. WTF?

While following Phil around the golf course I couldn't help but be in awe of the landscape. This is such a beautiful golf course and one of my favorite parts was a lane that was completely shaded by trees and then you cross a wood bridge that had a swamp. It was so green. I found it to be really beautiful and I wasn't the only one. We were all pulling out our cameras to snap pics.

(I really love being short.)

I definitely did not fit in. Ha!

You are not allowed to take video or pictures unless you are on a sidewalk about 10 feet from the ropes but I am short and was able to hide behind people and get videos over their shoulders.

Before leaving the golf course there was a giant set up of the hashtag: FEDEXCUP. I strategically placed myself between the "EXC" and took a pic to send to my boss after having put in a 100 hour work week and almost reaching the point of a mental breakdown. I really should have been more pissed off in the pic to drive the message home because his response was "not bad Chelle".

After having had the opportunity to go to this event I can say that I thoroughly enjoyed myself and would absolutely go again. Not entirely sure that I'd enjoy watching golf on TV but to be at a live event most definitely.

If I get the opportunity to ever go again I will be more prepared... a hat, lip balm, sunscreen and lots of cash so I can get a pitchers of mimosas to carry around the course or even better I'll bring a blanket or chair and plant myself at one of the holes and just enjoy people watching for the day.

Thanks again Boss. You know how much I appreciated this.